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Case studies unit 21 nutrition
Case studies unit 21 nutrition
Summary on the nutrition chapter
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The name of the professional organization is the Academy of Nutrition and Dietetics (AND). AND was founded in 1917 as the American Dietetic Association in Cleveland, Ohio. The goals of AND are: 1) the public trusts and chooses registered dieticians as food and nutrition experts, 2) AND members improve the health of Americans, 3) members and prospective members view the Academy as vital to their success, and 4) members collaborate across disciplines with international food and nutrition communities. The mission of AND is to empower members to be the nation’s food and nutrition leaders. Objectives of AND are divided into subject matters related to aging, child nutrition, food and food safety, health literacy and nutrition advancement, medical nutrition therapy (MNT) and medicare/medicaid, nutrition monitoring and research, and obesity/overweight/weight management. The objects in the subject of aging for AND are to maximize the impact of the Older Americans Act, advance the idea of “healthy aging”, seek funds for nutrition studies, and develop and support programs and services for older adults, helping with the developing of sustainable and effective programs for the aged. In the area of child nutrition AND has objectives of improving nutrition in school food programs as well as within the WIC program, expand school wellness programs and improving outcomes. In the area of food and food safety, AND has objectives related to strengthening the ability of the government to ensure a safe food supply, provide accurate information about food to consumers and dietary supplements, improve consumer protections, and investing in nutrition education. In the area of health literacy and nutrition advancement, the objectives are to improve the nu...
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...cian in my area for an interview project for one class while I use the Evidence Analysis Library and Nutrition Care Manual for every assignment in my Medical Nutrition Therapy classes. I have also been able to take advantage of the Academy’s journal as well as the Food and Nutrition magazine. These two publications have allowed me to stay up to date on research, food products and trends so that I am better able to understand the changes in the field of dietetics while also understanding the more current information. Thus, I believe that it would be an excellent choice for me to continue on as an active member after becoming a registered dietician in the future as this will provide me with the ability to keep up with advancements in dietetics while also having the opportunity to actively engage in the communities I will be working within via networking opportunities.
Pertel, D. G. (1999) The 'Standard' of the 'Standard'. How to design your professional development portfolio. Journal of the American Dietitian Association, 99(53), 1-537. Thomas, K. J. & Co., Ltd.
Evidence-based medicine allows clinicians to offer patients the best care that current science can afford. Strauss et al., suggest that the three components of EBP are best research evidence, clinical experience, and patient/client values (Strauss, et al., 2005). All clinicians should strive to include all three components into the care provided to patients. Dietitians are key members of the clinical team and more than 70,000 dietitians work daily across the US (American Dietetic Association, 2010). Dietitians implement medical nutrition therapy (MNT) which the American Dietetic Association (ADA) defines as an essential component of comprehensive he...
Wardlaw, G. M., & Smith, A. M. (2011). Contemporary nutrition (8th ed.). New York, NY: McGraw-Hill.
Vineyard, M. L., & Olson, A. (2008). P27: Nutrition College for Food Bank Clients. Journal of
For instance, there have been several nutritional interventions implemented in health care facilities. Specifically, screening can be effective in health care facilities to aid in identifying poor nutrition among the elderly, which is often undetected. Additionally, screening tools has been used to establish appropriate nutritional meals. One study by researchers Babineau, Jolyne, Villalon, Laporte, Manon, & Payette (2008) showed that the introduction of screening in a general hospital raised awareness of nutrition-related care. In this intervention dietitians conducts a full nutritional assessment and implemented a nutritional care plan for patients aged 65 or older (Babineau et al., 2008). The nutrition care program included nutritional screening, timely intervention, and close dietitian
The current health care changes and trends, in Houston Texas that are impacting the general population in nutrition are rapidly approaching us. For instance;
With the help of a professional dietician, who is one of the health care team who can help patient that are risk for under nutrition. In Educating these patient we can concentrated in providing information on Healthy Eating As We Age, these included nutrients that the body required, Special Nutrition Concerns for Older Adults as we aged eating habits change but eating small amount with increased frequency can help, Be Active Your Way by being active this can help in maintaining a healthy body weight just by increased moving and decreased sedentary life style. (USDA, 2016).
Wardlaw, G.M. and Smith. Contemporary Nutrition: Issues and Insights. 5th Edition. Boston: McGraw-Hill, pp 85, 2004.
Since 1916, the United States Department of Agriculture (the government agency responsible for all U.S. policy regarding agriculture, food, and farming) has revised their recommendations several times. Unfortunately, money talks and the USDA’s recommendations are based on outdated science and are influenced by people with business interest. Even so, its recommendations are considered almost “holy” by physicians, nutritionists, and dieters, but in reality, they are the root cause of the problem. A single visit to our local public school cafeteria and it will become clear that they do not have the best interests of the children at heart. What they are feeding our innocent children is preposterous. Doctors, the people we trust and expect to be “the experts”, do not know much about the subject of nutrition. A vast majority of medical schools in the U.S. require just 25-30 hours or less of nutrition training, and some do not require at all. So doctors must rely on the ...
Ultimately, these physiological changes result in different nutritional needs for the elderly. The Food and Nutrition Board of the National Academy of Sciences issues the Recommended Daily Allowances for healthy people over the age of 51. However, these RDAs are limited in that they have been derived from studies of younger, healthy populations and do not account ...
Dietitians are today’s secret heroes. What would athletes, patients, and clients of all ages do without them? This is definitely the career I see myself doing when I mature and get older because I know some people in the world really desire to be a better in shape. We only have one body so we have to take as much care of it as possible. It has always been my interest to help people work out and give advice especially my friends, but this is much bigger, it’s helping the world. I find this career interesting because not only do nutritionists get the chance to travel, work in various places or get the opportunity to meet different people but they put their heart in their job.
My philosophy for the course of Foods and Nutrition is to contribute to the development of skills and values that lead to improve family life. Within this course I believe that students develop life skills specifically related to good nutrition, health, and wise consumerism. The focus is centered on healthy food and lifestyle choices. Students will study the relationships of food, nutrition and wellness to promote good health. Additionally the course will enhance student knowledge of food choices and to motivate students to actually improve their choices.
I am inspired to explore the field of dietetics which is very broad and dietitians perform a variety of functions in their jobs. As a dietitian, I can work in a wide variety of positions such as a foodservice manager in commercial or institutional, a community nutritionist, such as the WIC and Headstart, a consultant to major food corporations such as Kelloggs and Kraft or go into sales. I am very interested in working in a position where I can help people develop habits to improve their health. I may eventually go on to graduate school to advance my knowledge of dietetics.
There are plenty of people that do not pay close attention to the nutrition labels on food, or do not understand what’s in the food that we eat. If we are expecting the parents, adults, or some of the children to be healthy and are not able to read the nutrition label, how can we expect them to have healthy lifestyles? In order for this new generation to be healthy and active. We need to provide them with the support and resources they need. In order, to have a healthy routine.
Nutrition is an important key to learn and understand in your life while you get older. Many people do not know the proper diet and exercise to keep their body healthy and strong. Throughout this course, I have learned information on different kinds of vitamins, carbohydrates, amino acids and other helpful diets. After reading and logging my dietary log for a week it has helped me re-organize my diet and health. I have learned about how to personally manage my exercise and diet and I am seeing some good results because of what I learned from this class. I started to see what I was missing in my diet and started to know what quantity and quality was for your diet. I also took a leap into my family health history to see what I need to change